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전처리 방법에 따른 커피원두 중 polycyclic aromatic hydrocarbons 함량 분석

원문정보

Analysis of Polycyclic Aromatic Hydrocarbon Content in Coffee Beanswith Different Preparation Method

남혜정, 서일원, 신한승

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초록

영어

This paper proposes an analytical method for determining amounts of polycyclic aromatic hydrocarbons (PAHs;benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i]perylene) in coffees beans. Soxhlet extraction and liquid/liquid extraction were tested for the quantification of seven PAHs.Soxhlet extraction was followed by cyclohexane extraction and used a silica cartridge. Liquid/liquid extraction was followedby n-hexane extraction and utilized a florisil cartridge. The extracts were analyzed by HPLC-fluorescence detection (FLD)with a Supelcosil LC-PAH column. The PAH recoveries ranged from 78.68 to 96.28% for the liquid/liquid extraction, andfrom 67.47 to 84.60% for the Soxhlet extraction.

목차

Abstract
 서 론
 재료 및 방법
 결과 및 고찰
 요 약
 문 헌

저자정보

  • 남혜정 Hejung Nam. 동국대학교 식품공학과 및 Lotus 기능성식품소재연구소(Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
  • 서일원 Ilwon Seo. 동국대학교 식품공학과 및 Lotus 기능성식품소재연구소(Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
  • 신한승 Han-Seung Shin. 동국대학교 식품공학과 및 Lotus 기능성식품소재연구소(Department of Food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)

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자료제공 : 네이버학술정보

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